Customer Reviews

Lonely Planet World Food Japan

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4 star:		(3)
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Essential reading for anyone even remotely interested in Japan's incredibly sophisticated food culture. This pocket-sized book is crammed with useful information both practical and historical, not merely chronicling recommended restaurants (it does that too), but seeking to explain the culture through the cuisine. Its chapters cover staples and specialities; drinks and drinking; home cooking and traditions; foreign infusion; celebrating with food; regional variations; shopping & markets; where to eat and drink; understanding the menu; a Japanese banquet; fit & healthy; and the culture of Japanese cuisine. The concluding bilingual glossary is particularly useful, for first-time visitor and Old Japan hand alike. Ashburne's writing is fun, almost irreverent, and the research (as one might expect with an LP title) is highly detailed; the definition of the origin of Tempura is the most complete that this reviewer has ever encountered. It made me laugh too. Highly recommended.

Even if the focus has been mainly on sushi and teriyaki dishes, Japanese cuisine has made more of an impact stateside than many other food types, which makes this pocket-sized guidebook all the more valuable when planning a visit to the source of such epicurean delights. As part of Lonely Planet's great World Food series, the entry on Japan is full of useful information about the complex food culture there, whether it's providing a historical perspective, recommending select restaurants for their specialties or discerning the nuances of a sweet shop. Author John Ashburne, a Kyoto-based Englishman, has an obvious passion for Japanese delicacies and an irreverent eye toward unlocking their mysteries. Granted the book is not as comprehensive as I would have liked given the inherent conflict between its size and the richness of the subject, he covers most of the high points.

Although I am Japanese-American, my knowledge of the food culture was fairly limited when I visited the land of my birth three years ago. This book allowed me to seek out the more traditional dishes I heard about in my childhood. There are terrific sections focused on home cooking traditions, the components of a standard Japanese banquet, and a detailed rundown of regional variations and foreign influences, in particular, from China and Korea. Like other books in the series, this one ends with a definitive culinary dictionary, a quick-reference glossary and useful phrases when you order food and drink there. Ashburne also includes recipes, city and regional maps highlighting his favorite eateries, and entertaining essays, such as the social history of curry rice and the schedule of activities at the legendary Tsukiji Fish Market. Even though Ashburne makes the food come alive through his prose, the colorful photographs really make this one indispensable when planning a trip there.

Very concise book on Japanese food and great descriptive traditions and cultural significance. For those look to find recipes or how-to-cook japanese, then its not what its meant to be. Its for travellers to Japan willing to try local food and try different things. It has very good nation-wide representation from staple foods, alcohol, history and cultural depth. I would recommend it those who love Japanese food and travels to parts of country other than Tokyo.

I have two of these world food books, and both are great.

I pretty much can't stand Lonely Planet travel guides anymore with all their misinformation, cramming of hippie garbage down the reader's throat, and creating new beaten paths rather than encouraging creative travel. That being said, some of their other books are still pretty good, and this is one of them. It's just a fun read and gives you lots to think about when out sampling the local cuisine. This is more of a subjective book written by a real person with a brain and then given the LP stamp, rather than the mass-produced, thrown-together, always meant for LP kind of book.

Seven months in Japan and I was quite happy to have this around, but it's obviously extremely important to ask the locals wherever you are what else there is to eat. It's also interesting to read even if you don't get to Japan, but like food as much as I do.

Japan is full of delicious food but unless you're a very adventurous eater a good rule to follow is, don't eat it unless you know what it is. That's why this book is so useful -- it gives you tons of information about Japanese food, cooking, and customs, and the glossaries are invaluable. When I lived in Japan I took it to the supermarket when I went shopping, much to the amusement of the staff, especially the produce manager!

If you have any knowledge of Japanese cooking then you are already beyond this book.
It is extremely basic.
But the pictures are nicer than your usual japanese cook book and there are one or two good recipes, but this almost seems like a coffee table book in a travel guide form factor.
I don't think I will get any other lonely planet world food books